Artichoke Spinach Casserole Recipe

Artichoke Spinach Casserole Recipe

Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. Our two children are both grown.
-Judy Johnson, Missoula, Montana

Directions

In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. Place half of the artichoke in an ungreased 13-in. x 9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.Yield: 12-14 servings.

Originally published as Artichoke Spinach Casserole in Country Woman
November/December 1998, p33

In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. Place half of the artichoke in an ungreased 13-in. x 9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.Yield: 12-14 servings.

Originally published as Artichoke Spinach Casserole in Country Woman
November/December 1998, p33

Reviews forArtichoke Spinach Casserole

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jlphjr User ID: 7910800202883

Reviewed Aug. 11, 2014

"My whole family liked it! My daughter didn't even know she was eating spinach! I cut the recipe in half but doubled the artichokes. Next time I would use half the amount of lemon juice."

MY REVIEW

bentures User ID: 705919524735

Reviewed Dec. 28, 2012

"I made this for a big family Christmaspotluckdinner. A couple of people asked for the recipe. Even my dad liked it and he doesn't like spinach or artichokes, I just discovered.

I did make a couple of modifications.

1 - I substituted a bag of thawed frozen cauliflower for the tomatoes since my sister doesn't like tomatoes.

2. I added a 1/4 cup of grated Parmesan cheese to the topping mixture.

I will probably make this again and if I do, I may add in some cream cheese and/or more Parmesan."

MY REVIEW

HBcook User ID: 2966570202882

Reviewed Dec. 2, 2009Edited Apr. 17, 2017

"I did not layer. I mixed all the ingredients together and the result was still dry (I've made this twice). I think if you doubled the sauce ingredients it would greatly improve the result because the actual flavor is good."

MY REVIEW

cabbage lady User ID: 401976483985

Reviewed Mar. 19, 2009

"I've made this several times for dinner parties and most of my guests enjoy and ask for this recipe. It takes quite a bit of effort to prepare and is costly, but a special treat. Goes a long way, like maybe 16-18 servings. I have found that it needs to cook longer than indicated ... like one hour. Also I prepare the day before and bake the day to be served."